Homemade Coconut Cashew Butter

When I’m dreaming up recipes, I almost always think – “Can I add coconut to this?” And that’s not even an exaggeration. I’ve never met a coconut product I didn’t like, until I met coconut butter.

Gasp.

I had heard so much hype about it, but when I finally got my hands on it, it just didn’t feel right.

So what was I to do? I had a big jar of the stuff staring me down every time I reached for my beloved nut butter, and I had no idea what to do with it.

Let’s sidetrack to the fact that I have my math final in 2 and a half hours. I really should be reviewing and studying, since the university I want to go to uses our grade 11 marks for early admission. What did I actually do?

Make Coconut Cashew Butter, of course!

In addition to the butter I wanted to use up, I also had a whole bunch of pesky broken cashews lying about. I don’t know about you, but I literally hate eating broken nuts. It’s definitely one of my idiosyncrasies, but I just can’t seem to get over it. And since my brain is 100% fried from nonstop studying, I decided that I needed a “Throw everything together and say a prayer” recipe. Heaven was born!

Homemade Coconut Cashew Butter:

Ingredients:

1 tsp natural coconut butter

1 tsp butter

1 tbsp coconut butter (Yes, this is on twice! It needs to be separated!)

1 tbsp coconut flour

1/4 cup cashew pieces

1/2 cup water

1/4 cup almond milk

Stevia to taste

Directions:

Heat up a skillet and grease with 1 tsp of coconut butter and 1 tsp regular butter

Mix the tbsp of coconut butter, coconut flour, cashew pieces, stevia and water together

Pour lumpy mixture on to skillet, and fry for ~5 minutes, or until nuts soften slightly